Extra Crispy Air Fryer Fish Sticks with White Fish
October 18th, 2021So Easy That You'll Never Go Back to Frozen Fish Sticks Again
For a quick dose of ridiculously crispy-yet-healthy seafood, use your air fryer to make homemade fish sticks with wild-caught white fish. We're big fans of making homemade fish sticks, since you get to decide exactly what's going into them: no hidden additives and nothing greasy. And it's not hard! From start to finish, this recipe won’t take you more than 15 minutes to make, so it’s perfect for an impromptu snack attack or for an easy weeknight meal.
The flaky texture of white fish like Pacific cod, lingcod, or yelloweye rockfish is the perfect complement to the crunch of panko breadcrumbs. A spritz of cooking spray or drizzle of olive oil ensure that the breadcrumbs are gloriously golden when you take them out of the air fryer. And don't forget to have plenty of your favorite sauce on the side.
Extra Crispy Air Fryer Fish Sticks with White Fish
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
15 minutes
Yield
2 servings
Ingredients
- 2 (6-ounce) portions lingcod, Pacific cod, or wild Alaska pollock
- 1 ½ to 2 cups plain panko breadcrumbs
- Sea salt
- Freshly ground black pepper
- 1 egg
- Your favorite sauce (such as tartar, BBQ, hot sauce, or a spicy aioli)
Instructions
1. Preheat your air fryer to 400F. Meanwhile, if using whole fillets, cut into uniform, fish stick-sized pieces.
2. In a medium mixing bowl, whisk egg. Dip fish into egg, then lay each piece onto panko breadcrumbs, turning to coat all sides. Add additional panko breadcrumbs if needed to fully cover each fish stick.
3. Spray cooking oil or drizzle a bit of olive oil onto each fish stick, then arrange in a single layer in air fryer basket. Cook for 10 minutes total, flipping halfway through.
4. Enjoy immediately with your favorite sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
